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Walnuts are one of the most popular and versatile of all nuts. When picked young, they're known as wet and their milky white kernels are mainly used for pickling. Far more common is the dried nut, either shelled or unshelled. The brown-skinned kernel has a ridged surface, which looks like two halves of the brain.
Slightly bitter in flavor, walnuts are good eaten raw or cooked, in either sweet or savories dishes, and are particularly useful for baking.
Walnuts are a great source of antioxidants and the minerals manganese, copper, phosphorus, and magnesium. Walnuts are a good source of dietary fiber, protein, the amino acid arginine, omega-3 fatty acids and alpha-linolenic acid (ALA). it has been shown that Walnuts significantly reduce total and LDL cholesterol levels.
One-quarter cup of walnuts, for instance, provides more than 100 percent of the daily recommended value of plant-based omega-3 fats, along with high amounts of copper, manganese, molybdenum, and biotin.
No Sugar Added